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FareShare Gazette Recipes -- September 2001 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Baby Carrots With Curry Sauce
Baked Hash Browns -- Low Fat
Baked Pork Chops with Dried Apples at The Point
Banana Nut Muffins
Barbecued Potatoes
Bartlett Pear and Couscous Salad
Berry Crisp
Best Ever Casserole
Black Cherry Chicken
Blueberry And Almond Muffins
Buttermilk Pecan Pancakes

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FareShare Gazette Recipes.

 
                     * Exported from MasterCook *
                      Baby Carrots With Curry Sauce
Recipe By     :Cooking Light, Jan/Feb 1995, page 108
Serving Size  : 2     Preparation Time :0:08
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         Pound  baby carrots -- (4-inch)
  2        tablespoons  nonfat mayonnaise
  1         Tablespoon  nonfat sour cream
     1/2      Teaspoon  curry powder
     1/2      Teaspoon  skim milk
     1/2      Teaspoon  fresh lemon juice
     1/2      Teaspoon  honey
Steam carrots, covered, 7 minutes or until crisp-tender; drain.
Combine mayonnaise and next 5 ingredients in a saucepan; place over 
medium-low heat until hot, stirring occasionally.
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 68 Calories; 1g Fat (8.1% 
calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 
1mg Cholesterol; 236mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other 
Carbohydrates.
Serving Ideas : Serve sauce with carrots.
                     * Exported from MasterCook *
                      Baked Hash Browns  -- Low Fat
Recipe By     :Family Circle Tasty Low Fat Recipe Cookbook
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     potatoes (600g/ 1 1/4 pound)
                        olive oil
Oven preheated to 200 degrees Celsius, (400 Fahrenheit)
Cut potatoes in half and boil for 10 minutes, the potatoes will be 
just tender on the outside and firm in the centre. Remove from the 
pan, cool, then coarsely grate and divide into six portions. Using 
wet hands, shape into flat patties. Spray a non-stick baking tray 
lightly with oil. Arrange the hash browns on the tray, and spray 
lightly with olive oil. Bake for 20 minutes, turn and cook for 5-10 
minutes, until crisp and golden.
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% 
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 
0mg Cholesterol; 0mg Sodium.
NOTES : 
Formatted in MasterCook
Subscribe to our free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by L.Wright; 
12 September, 2001.
http://www.fareshare.net
                      * Exported from MasterCook *
             Baked Pork Chops with Dried Apples at The Point
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  dried apples -- wedges or slices
  4               cups  water
  2        tablespoons  margarine or butter -- divided
  4                     pork loin or rib chops -- 1/2 inch thick
1/2           cup  chicken broth
  2             medium  red potatoes -- sliced 1/8" thick
  1              large  carrot -- peeled and sliced thin
  1           teaspoon  fresh ginger -- diced fine
     1/3           cup  packed brown sugar
     1/2      teaspoon  ground cinnamon
     1/4      teaspoon  ground nutmeg
Reconstitute dried apples by soaking in water for several hours.
Heat oven to 350F.
Heat 1 tablespoon of the margarine in a large oven-proof pan over 
medium heat until melted. Cook pork, turning once, until brown. 
Remove from pan. Add broth to pan and turn off heat, scraping bottom 
of pan to deglaze.
Layer potatoes and carrots in the pan.  Add back the pork chops and 
cover with the apples.  Sprinkle the remaining ingredients over the 
apples, including a tablespoon of margarine or butter.
Cover and bake about 45 minutes or until pork is no longer pink in 
center.
Remove from oven and let stand covered for several minutes.  Serve.
Description:    "Doris and I devised this recipe on September 20, 
2001, based on some other recipes and what we had on hand."
Start to Finish Time:  "1:00"
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 217 Calories; trace Fat (1.7% 
calories from fat); 2g Protein; 55g Carbohydrate; 5g Dietary Fiber; 
0mg Cholesterol; 156mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 1/2 Vegetable; 2 Fruit; 0 Fat; 1 Other Carbohydrates.
NOTES : You could use 3 medium unpeeled cooking apples, cored and cut 
into 1/2-inch rings, instead of the dried apples.
This is a complete dinner and does not require any side dishes, 
unless you would like a salad with it.
Formatted in MasterCook by Art.
Contributed to the FareShare Gazette by Art; 22 September, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - -
                      * Exported from MasterCook *
                            Banana Nut Muffins
Recipe By     :Terri Miles, Processor, Mission Mortgage
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           lb.  margarine -- melted
  1 2/3           cups  sugar
  2                     eggs -- lightly beaten
  4              large  ripe bananas
     1/4          tsp.  vanilla
  2               cups  unbleached flour
  1               tsp.  baking powder
  1               tsp.  baking soda
     1/8          tsp.  salt
     1/4           cup  sour cream
  1                cup  walnut pieces
Preheat oven to 350°F.
Lightly grease a muffin pan or fill muffin cups with paper liners.
In a large mixing bowl, combine margarine, sugar and eggs.  Cream at 
low speed until light and fluffy.  Place bananas and vanilla in a 
food processor and purée.  Add the purée to the creamed mixture and 
beat to incorporate.
Add sour cream and walnuts; beat until well blended.  Fill the muffin 
cups 3/4 full and bake for 20-25 minutes or until a toothpick tests 
done.
Source :  "Cookin' with Mission and Friends 1999"
S(Formatted / Posted by Dee):  "Lively50@aol.com"
Copyright :  "1999 Cookbook Publishers, Inc."
NOTES : Yield: 18-24 (2 1/2 inch) muffins
Contributed to the FareShare Gazette by Dee; 24 September, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 166 Calories; 8g Fat (45.2% 
calories from fat); 2g Protein; 21g Carbohydrate; 0g Dietary Fiber; 
17mg Cholesterol; 179mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
                      * Exported from MasterCook *
                            Barbecued Potatoes
Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                  T  melted margarine
  1                  T  honey
  2                tsp  chili powder
     1/4           tsp  garlic powder
     1/8           tsp  pepper
  3             medium  baking potatoes cut into 1/2 inch slices
Combine all ingredients except potatoes.  Toss potatoes in mixture to 
coat then spread on a lightly greased jelly roll pan.  Bake at 425 
degrees for 20 minutes.
Contributed to the FareShare Gazette by Sandy; 4 September, 2001.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 894 Calories; 61g Fat (58.9% 
calories from fat); 1g Protein; 95g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 735mg Sodium.  Exchanges: 0 Grain(Starch); 12 Fat; 6 
Other Carbohydrates.
                      * Exported from MasterCook *
                     Bartlett Pear and Couscous Salad
Recipe By     :Associated Press
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  water
  1         tablespoon  butter
  1       10 ounce pkg.  plain couscous
  2                     ripe Bartlett pears -- cored
                        quartered -- thinly sliced [2 to 3]
  4             slices  bacon -- cooked crisp, crumbled
  2                     green onions -- sliced
  1                cup  fresh spinach -- chopped
     1/2           cup  red bell pepper -- chopped
     1/4           cup  slivered almonds -- toasted
                        For the Dressing:
     1/3           cup  vegetable oil
     1/3           cup  unseasoned rice vinegar
  2        tablespoons  soy sauce
  2        tablespoons  dry sherry
  2        tablespoons  sugar
  2          teaspoons  sesame oil
     1/4      teaspoon  ground ginger
     1/4      teaspoon  garlic powder
In a medium saucepan, bring water and butter to a boil. Stir in 
couscous; cover, remove from heat and let stand 5 minutes. Fluff with 
a fork and chill well. Add pears, bacon, green onions, spinach, bell 
pepper and toasted almonds to chilled couscous.
In a small bowl, whisk together all dressing ingredients and pour 
over salad, tossing to mix well. Cover and refrigerate until well 
chilled, at least 1 hour.
Source :   "Lansing State Journal, 8-30-2001"
S(MC formatting by):   "bobbi744@acd.net"
NOTES : The sweetness and texture of pears add a wonderful contrast 
to the bacon, couscous and spinach in this salad.
If you wish, you can toss in shredded chicken to turn the salad into 
a main-dish meal.
Contributed to the FareShare Gazette by Bobbie; 1 September, 2001.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 229 Calories; 21g Fat (81.6% 
calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 
9mg Cholesterol; 438mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean 
Meat; 1/2 Vegetable; 4 Fat; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                               Berry Crisp
Recipe By     :Jackie Bowler
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FILLING:
  4               cups  strawberries -- quartered
  2               cups  blueberries
     1/2           cup  sugar
     1/3           cup  flour
  1           teaspoon  lemon peel -- grated
  1           teaspoon  fresh ginger -- grated
                        TOPPING:
     1/2           cup  rolled oats
     1/4           cup  flour
     1/4           cup  light brown sugar -- packed
  2        tablespoons  honey
  1         tablespoon  butter -- softened
     1/2      teaspoon  salt
Preheat oven to 350°F.
For filling, combine strawberries, blueberries,granulated sugar, 
flour, zest and ginger.  Let stand 10 minutes.
For topping, in bowl with fingers mix together oats, flour, brown 
sugar, honey, butter and salt until crumbly.  Spoon fruit mixture 
into 1 1/2 quart baking dish.  Sprinkle with oat mixture.  Bake 35-40 
minutes until fruit is bubbling and topping is golden brown.  Cool 
slightly before serving.
Source :  "http://www.eat-low-fat.com/archives"
S(Reposted by Dee):    "Lively50@aol.com"
Contributed to the FareShare Gazette by Dee; 13 September, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 253 Calories; 3g Fat (10.1% 
calories from fat); 3g Protein; 56g Carbohydrate; 5g Dietary Fiber; 
5mg Cholesterol; 204mg Sodium.  Exchanges: 1 Grain(Starch); 0 
Vegetable; 1 Fruit; 1/2 Fat; 2 Other Carbohydrates.
                      * Exported from MasterCook *
                           Best Ever Casserole
Recipe By     :Margaret Bartlett
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5                     potatoes -- peeled and cubed
  2                     onions -- sliced
  12            ounces  canned corned beef -- diced
  3                     hard-boiled eggs -- sliced
  1                cup  evaporated milk
  1                cup  reserved potato liquid
  4        tablespoons  melted butter
  4        tablespoons  flour
  1                cup  shredded Cheddar cheese
Cook potatoes and onions together until potatoes are tender. Drain, 
reserving the liquid. Place in buttered casserole, alternately with 
corned beef and egg slices.  Mix evaporated milk and reserved potato 
liquid. Mix  melted butter and flour and cook over low heat for three 
minutes. Gradually stir in milk/potato liquid. Remove from heat and 
stir in Cheddar cheese, stirring until melted. Pour cheese mixture 
over potato mixture. Cover with buttered bread crumbs and bake in 
350º oven until bubbling and browned, about 45 minutes.
Contributed to the FareShare Gazette by Jennie; 7 September, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 352 Calories; 20g Fat (50.5% 
calories from fat); 14g Protein; 30g Carbohydrate; 2g Dietary Fiber; 
159mg Cholesterol; 278mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 
Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 Fat.
                      * Exported from MasterCook *
                           Black Cherry Chicken
Recipe By     : 365 Ways to Cook Chicken
Serving Size  : 4     Preparation Time :0:45
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     boneless skinless chicken breast halves
  2               cups  black cherries (canned or frozen) -- no sugar
                        added
  1         tablespoon  Worcestershire sauce
  1           teaspoon  brown sugar
  1           teaspoon  garlic powder
  1           teaspoon  dry sherry
     1/2           cup  onion -- chopped
     1/4           cup  raisins
  2          teaspoons  cornstarch
     1/4           cup  water
Preheat broiler. Place chicken breasts on broiler rack and broil 3 
minutes a side, until browned. Transfer to an 8 x 8 x 2-inch baking 
dish.
In a blender or food processor, combine 1 cup of the cherries, 
Worcestershire sauce, brown sugar, garlic powder, and sherry. Process 
until pureed. Pour into a small saucepan; add onion, raisins, and 
cornstarch mixture (cornstarch dissolved in 1/4 cup water). Cook, 
stirring occasionally, over med-high heat until mixture thickens.
Pour cherry sauce over chicken breasts. Add remaining cherries. Turn 
oven heat to 350 degrees and bake 30 min.
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 179 Calories; 2g Fat (8.0% 
calories from fat); 28g Protein; 12g Carbohydrate; 1g Dietary Fiber; 
68mg Cholesterol; 116mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean 
Meat; 1/2 Vegetable; 1/2 Fruit; 0 Other Carbohydrates.
NOTES : I cooked the chicken in the microwave instead of the broiler.
There was plenty of sauce...could use 5 chicken halves
Contributed to the FareShare Gazette by Dee; 13 September, 2001.
www.fareshare.net
           - - - - - - - - - - - - - - - - - -
                      * Exported from MasterCook *
                       Blueberry And Almond Muffins
Recipe By     :Family Circle Tasty Low Fat Recipes
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  self raising flour -- (250g/8 oz)
     1/4           cup  caster sugar -- (50 mL)
                        [very fine granulated sugar]
  1                cup  skim milk
  1                     egg -- lightly beaten
  1           teaspoon  vanilla extract -- (5 mL)
  2        tablespoons  melted polyunsaturated margarine -- (30 mL)
     1/2         pound  fresh blueberries -- (200 g)
  1         tablespoon  demerara sugar -- (15 mL)
  1              ounce  chopped almonds -- (30 grams)
All the muffin recipes from this book are cooked in 200 degrees 
celcius ovens or for your guys over there (400 F/Gas 6), with a light 
spray of cooking oil in the muffin tins.
Sift 2 cups (250g/8 oz) self raising flour (cake flour) into a large 
bowl.  Stir in 1/4 cup caster sugar and make well in centre. In a 
jug, combine 1 cup skim milk, 1 lightly beaten egg, 1 teaspoon 
vanilla essence and 2 tablespoons melted polyunsaturated margarine. 
Pour into the dry ingredients and stir with a large metal spoon until 
just combined. 
The mixture will look lumpy. Do not overmix. Quickly stir through 200 
g fresh blueberries.  Spoon into the tin and sprinkle with 1 
tablespoon demerara sugar combined with 30g chopped almonds. Bake for 
18 mins or until golden. Leave in tin for 5 mins before turning onto 
a wire rack to cool.
(Frozen blueberries can be used, add them at the last moment while 
still frozen)
Source : Family Circle Tasty Low Fat Recipes
MC format by Hallie.
Contributed to the FareShare Gazette by Leanne; 28 September, 2001.
www.fareshare.net
                      - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 38 Calories; 2g Fat (39.1% 
calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 
16mg Cholesterol; 17mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.
                      * Exported from MasterCook *
                        Buttermilk Pecan Pancakes
Recipe By     : Taste of Home
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     Eggs -- separated
  3        tablespoons  Butter or margarine -- melted
  1 1/2           cups  Flour
     1/2           cup  Chopped pecans
  1         tablespoon  Sugar
  1           teaspoon  Baking powder
  1           teaspoon  Baking soda
     1/2      teaspoon  Salt
  1 2/3           cups  Buttermilk
In a bowl, beat the egg yolks and butter. Combine flour, pecans (may 
use 1 cup pecans), sugar, baking powder, baking soda and salt; add to 
egg mixture alternately with buttermilk. Beat egg whites until stiff 
peaks form; fold batter.  Pour batter by 1/4 cupfuls onto a lightly 
greased hot griddle; turn when bubbles form on top of pancakes.  Cook 
until second side is golden brow
Converted by MC_Buster.
Contributed to the FareShare Gazette by Robert; 17 September, 2001.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 112 Calories; 6g Fat (46.4% 
calories from fat); 3g Protein; 12g Carbohydrate; 1g Dietary Fiber; 
42mg Cholesterol; 235mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

 

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